C O R P O R A T E P R O F I L E

C O R P O R A T E
P R O F I L E
Better Food, Better Japan
Since its establishment in 1936, Showa Sangyo has processed
grains, which are the bounty of the land, and brought them to
people’s dining tables across Japan.
The Showa Sangyo motto, “Better Food, Better Japan”
underscores the Company’s commitment to the ongoing
provision of safe and delicious products as a manufacturer that
uses the raw materials of wheat, soybean, canola, corn and
others to make food products. The Showa Sangyo Group strives
to be the “Best Partner” for customers. We utilize our collective
strengths to come up with unique ideas in our constant pursuit of
rigorous food safety, as well as know-how and processing
technologies amassed in a diverse range of fields.
Adhering to our corporate mission of “Contributing to healthy,
rich, and varied meals” we aim to earn the trust of all stakeholders
by following three key principles:
Acting with Integrity
We will strive to grow as a corporate group, and be known and
cherished for our integrity in all of our actions toward the community,
customers, and colleagues.
Combining Our Collective Strengths
We will endeavor to improve corporate value by bringing together
the strengths that exist throughout the Group and creating
synergies between our diverse business fields.
Challenging for a Better Future
With an eye firmly fixed on the future, we will tap the Group’s full
potential to develop and establish new products and new markets.
Working together as one, all employees of the Showa Sangyo
Group will do their utmost to achieve progress and prosperity for
and with society.
I look forward to your ongoing cooperation and support.
Shigeru Okada
President
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Outline of Businesses
Bread
Noodle
To become the “Best Partner” for our customers,
the Showa Sangyo Group offers unique value through a variety of business segments.
Flour Milling
Business
Real Estate and
Other Business
We produce a wide array
of flours for diverse uses,
including breads, cakes,
and noodles, as well as
premixes that enhance
user convenience.
We make effective use of
vacant land on former
factor y sites, and also
engage in the development of commercial facilities and the leasing of office
buildings.
Flour
＋
Starch and Corn
sweeteners
Vegetable Oils
Business
We produce vegetable
oils, soybean meal, and
soybean protein for commercial use, as well as
commercial-use premixes
and pasta.
Cornstarch and
Corn Sweeteners
Business
Warehousing
Business
We use the Company’s
water front facilities to
store and handle imported
grains, and also operate
refrigerated and frozen
storage facilities.
The synergies of the Group’s diverse businesses
deliver added value to customers.
The Showa Sangyo Group creates new added value by combining the know-how it has amassed in its diverse business lineup,
including flour milling, oils, corn sweeteners, household foods, and animal feed.
We not only offer wheat flour, premixes, vegetable oils, corn sweeteners, and other offerings as separate products,
we also draw on our understanding of the benefits of these ingredients to combine them to make new products
that deliver even higher added value and convenience to our customers.
The leveraging of these synergies optimizes the collective strengths of the Showa Sangyo Group.
We produce cornstarch
and various corn sweetener s, including cor n
syrup, dextrose, and highfructose corn syrup.
Premixes
＋
Vegetable oils
Animal Feed
Business
We produce animal feed
for poultry, swine, cows,
beef cattle, and fish
farming, and also sells
eggs.
Household Foods
Business
We produce a range of
food products used in the
home, such as wheat flour
and tempura batter premixes, vegetable oils,
pastas, health foods, and
gift sets.
Tempura
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Doughnut
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Bringing the World’s Grains to
Japan’s Dining Tables
Showa Sangyo is a comprehensive food
manufacturer that imports many
different raw materials from various
parts of the world, which it processes to
make a variety of products, including
wheat flour, vegetable oils, cornstarch,
and corn sweeteners.
With grain silos that rank among the
largest in Japan, the Group’s stable
supply of foods helps deliver healthy and
delicious meals to dining tables
throughout the nation.
We process grains to make a variety of products for our customers.
Raw Materials
Showa Sangyo’s Products
Wheat flour
Wheat germ
Wheat
Canola
Soy
bean
Corn
Wheat
◦ Breads
Premixes
Pasta
Bran
Soy
bean
Enzymes
◦ Processed
vegetable oils
◦ Processed
meat
Canola oil
Canola meal
Animal feed
Canola
Corn gluten
meal
Storage: The Group’s grain silos are among the
largest in Japan.
Our Warehousing Business
involves the storage of
grains for other companies.
Corn
◦ Processed
seafood
◦ Livestock
produce
◦ Seasonings
Cornstarch
Incoming Freight: The Kashima and Kobe plants are
situated next to docks with berths capable of handling
large Panamax-class grain carriers.
◦ Prepared
foods
Soybean meal
Worldwide Procurement of Raw Materials
Corn gluten
feed
Dextrose
High fructose
corn syrup
Corn syrup
◦ Alcoholic
beverages
◦ Soft drinks
◦ Pharmaceutical
products
Dextrin
Sales
Flour Milling Business/Vegetable Oils
Business/Cornstarch and Corn
Sweeteners Business/Household
Foods Business/Animal Feed Business
Group companies
Isomaltooligosaccharides
Customers
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◦ Western/
Japanese
confectioneries
Soybean oil
Supply of Grain
Kashima Plant/Kobe Plant/
Funabashi Plant/Group companies
◦ Noodles
◦ Frozen foods
Soybean
protein
Showa Sangyo’s
main plants
Main Applications
Modified
starch
◦ Industrial
products
etc.
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Flour Milling Business
Vegetable Oils Business
Wheat flour, which is the main ingredient in breads, noodles, cakes, and premixes, is
tailored to suit the diverse needs of our customers.
Group company Showa Frozen Foods Co., Ltd. supplies frozen bread dough
and a wide array of frozen products.
Our Vegetable Oils Business includes the production of various kinds of commercial
vegetable oils developed for a range of applications using soybeans, canola, corn, and
other raw materials. It also makes soybean meal for use in animal feed, soybean protein
for use in processed meat and seafood products, and commercial-use tempura batter
mixes, fried chicken batter mixes, and pastas.
Wheat flour
Premixes
Vegetable oils
Soybean protein
Supplying products that respond to
customers’ needs
The culmination of our extensive
expertise in food
Diverse product range enhances
efficiency for our commercial customers
Augments functional properties of
processed meat and seafood products
An extensive range of food products is made using flour
derived from wheat. They include breads, cakes, udon
noodles, soba noodles, ramen noodles, and steamed buns.
In order to provide the most suitable wheat flour for each
type of product, we supply top-quality products with highly
functional properties that satisfy individual customer needs.
The term “premix” is an abbreviation for “prepared mix.” It
refers to wheat flour mixes with the optimal blend of starch,
sugar, vegetable oil, and salt for a specific application.
Containing all the necessary ingredients and requiring only
the addition of water, premixes possess superior safety and
economy, and enable users to cook something delicious every
time. Showa Sangyo employs rigid quality control to make its
broad-ranging premixes. We apply advanced technologies
and expertise to all processes, from selecting raw materials to
developing the optimal blend of ingredients.
We offer a comprehensive lineup of vegetable oils, including
refined soybean oils, salad oils, specialty oils for cooking
tempura, deep-fried foods and donuts, as well as functional oils
and healthy premium oils. We offer customers environmentally
conscious bag-in-box and pillow-type packaged products, and
services that enhance efficiency for commercial customers,
including the installation of small on-site oil storage tanks that
we regularly refill with vegetable oil.
Vegetable protein is an ingredient made primarily from
concentrated or isolated wheat or soybean protein. Showa
Sangyo produces soybean protein in either granular or
powder form. Adding this ingredient to processed meat or
seafood products brings a host of extra functions. Vegetable
protein improves water absorption and retention and shape
retention, prevents cooking shrinkage, and enhances the
texture of meat products.
Showa Frozen Foods Co., Ltd.
Production and sales of frozen foods
By combining foods, such as
wheat flour and vegetable oils,
with processing technologies
amassed over many years, we
produce frozen Japanese-style
snack foods, savory dishes, and
Italian-style foods for commercial use. We also offer a range of
frozen dough products that can
be made easily and quickly into
delicious breads.
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Soybean meal
Commercial-use premixes and pasta
Assortment of applications include
food products as well as animal feed
Creates abundant cooking options for
a wide variety of foods
Soybean meal is the name given to soybeans that have had
their oil content removed. Showa Sangyo’s soybean meal is
not only used for animal feed, but for food products as well.
Our soybean meal flour, obtained from non-GMO soybeans,
which is used to make tofu, receives high praise from many
quarters.
Our tempura batter mixes, which are synonymous with the
name Showa Sangyo, have an excellent reputation that goes
back many years. We also supply a diverse range of premixes
for commercial use, including fried chicken batter mixes and
deep-fry batter mixes. We make spaghetti, macaroni, and a
wide range of pasta products for commercial customers.
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Cornstarch and
Corn Sweeteners Business
Using corn as the raw material, Showa Sangyo makes cornstarch
and corn sweeteners, which include dextrose, high fructose corn syrup,
corn syrup, and powdered corn syrup.
These products are used in a wide range of products, including soft drinks, beer, sweets,
and breads.
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Household Foods Business
Our Household Foods Business supplies a wide variety of products used in the home,
including vegetable oils, wheat flour, tempura batter mixes, hotcake mixes and other
premixes, pasta, health foods, and gift sets.
Cornstarch
Corn sweeteners
Vegetable oils
Pasta
Uses encompass food products
through to industrial products
Derived from cornstarch and used in
myriad products
Extensive lineup includes premium
oils for the health conscious
Pastas for a wide variety of dishes
Cornstarch is starch that is obtained from corn and then
dried. It boasts a variety of uses that include food products,
such as beer and fish paste products, through to industrial
applications that include paper, corrugated board, and
textile.
Dextrose
Dextrose is a light and refined sweetener that is used in an
assortment of products, including sweets, beverages, breads,
and flavorings.
High fructose corn syrup
High fructose corn syrup has a strong sweet taste that is
enhanced when cooled. It is, therefore, mainly used in
beverages such as soft drinks and milk drinks. This sweetener
is also used in breads, frozen desserts, flavorings, and other
products.
Corn syrup, powdered corn syrup and dextrin
Corn syrup is used to sweeten and add richness and body to
various food products. With functional properties that include
water retention, it is used in sweets, breads, milk products,
bean paste, jam, and beer. Powdered corn syrup, which is
derived by spray-drying corn syrup, and dextrin are attracting
attention as products that can be used in enteral nutrition
formulations and meals prepared for nursing care patients.
Isomalto-oligosaccharides
Showa Sangyo’s proprietary research has led to the
development of isomalto-oligosaccharides, functional
oligosaccharides. Isomalto-oligosaccharides possess bioactive
functions, such as promoting the growth of bifidus bacteria.
In addition, it has been proven to enhance flavor, resulting in
its adoption in a wide variety of food products.
Our wide range of vegetable oils includes salad oil, canola oil,
olive oil, and our pure sunflower oil called Olein Rich, which is
rich in oleic acid and vitamin E.
Wheat flour and premixes
Products combine great taste and
convenience
We employ superior technology to make wheat flour from
specially selected wheat and our range of convenient and
great tasting premixes. Offerings include our high-grade
tempura batter mixes called Showa Tempurako Ogon; Cake no
Youna Hotcake Mix endorsed by Le Patissier Takagi; our series
of Tezukuri Oyatsu Kobo for parents and children to enjoy
making snacks; and, Renji de Chinsuru Karaageko (fried
chicken batter mixes), which enable preparation of fried
chicken in a microwave oven without the need for oil.
Our lineup of pastas, featuring great texture and convenience,
is made from 100% durum semolina and can be used in a
variety of dishes.
Health food
Handy health foods for the family
Our nutritious lineup of health foods includes Okama ni Pon,
which ensures that you get your required daily intake of
vitamin E by putting just one particle into your rice cooker,
and Oligo Time, recognized by Japan’s Ministry of Health,
Labour and Welfare as a food for specified health use.
Gift sets
Showa Gift Sets contain delicious and
healthy foods
We have an abundant selection of gift sets for Japanese
traditional greeting gifts or other any occasion.
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Animal Feed Business
In addition to supplying animal feed for poultry, swine, cows, beef cattle, and fish farming,
the Animal Feed Division also supplies egg packs for household consumption and foods
made from processing eggs.
Warehousing
Business
Supplying grain from huge silos to
our plants and to manufacturers
Showa Sangyo’s large silos at Kashima, Kobe, and Funabashi
have a combined holding capacity of 365,000 tons of grain.
The plants at Kashima and Kobe also have piers that enable
large Panamax-grade grain ships to dock alongside the
facilities.Owing to their excellent locations, both plants
efficiently store and handle imported grain. Grain is unloaded
from the ship to the silos using suction. Storage conditions
ensure optimal quality control of the grain, which is supplied
either to Showa Sangyo’s plants or to other manufacturers
that process grains.
Shourei Co., Ltd.
Freezer and refrigerated warehouse business
Animal feed
Extensive lineup of animal feed
offerings
Showa Sangyo sells a range of high-quality animal feed
products for poultry, swine, cows, beef cattle, and fish
farming that contain the latest nutritional elements and mixes
of ingredients and raw materials. We support livestock
farmers with our wide product selection. They include animal
feed containing isomalto-oligosaccharides, which activate
bifidus and other beneficial bacteria found in the gut, inhibit
harmful bacteria such as salmonella, improve digestion and
absorption, and strengthen resistance to infection.
Technical support
Employing advanced know-how and
technology to support farmers
We cater to the needs of farmers by providing a variety of
technical support services, spearheaded by our Animal Feed and
Allied Products Laboratories. We employ advanced expertise
acquired at our test farm facility and apply highly functional raw
materials that we develop in-house to our animal feed products.
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Kyushu Showa Sangyo Co., Ltd.
Production and sales of animal feed
Kyushu Showa Sangyo
s u p p l i e s a n i m a l fe e d
products from its Shibushi Complex located in
southern Kyushu, Japan’s
second largest farming
region after Hokkaido.
This Group company also
supplies animal feed made from roasted soybeans, sells
eggs, operates pig-fattening farms, and supplies fertilizers.
Showa Keiran Co., Ltd.
Production and sales of packaged eggs and
egg products for household consumers
Showa Keiran purchases
eggs to make egg products. Its activities comprise supplying feed for
layers, operating a GP
center (egg grading and
packaging center), handling distribution, coordinating quality control and supply chain management,
and handling final delivery to consumers.
Group subsidiary Shourei
Co., Ltd. is located in a
warehouse complex for
refrigerated and frozen
foods that fronts onto the
port of Funabashi and is
adjacent to the Tokyo Bay
coastal road. It has a
refrigerated and frozen warehouse business and a freight
transportation business. The company ensures that the
temperature of all freight stored and handled is optimal for
each product’s requirements.
Real Estate
Business
Making effective use of the Group’s
real estate assets
Showa Sangyo’s Real Estate Division makes effective use of
the Group’s real estate holdings. It develops commercial
facilities and leases office buildings, commercial buildings,
distribution facilities, and land for business use. Buildings and
facilities managed by the company include Showa Sangyo’s
head office in Tokyo’s Chiyoda-ku, the Shosan Plaza shopping
center in Ageo, Saitama Prefecture, a commercial building in
Ichikawa, Chiba Prefecture, and a distribution center in
Yokohama.
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Research and
Development
R&D to address customers’ needs
The Research and Development Division conducts applied
research, production technology research, and product
development for the Group’s diverse businesses. At the same
time, it constantly monitors market changes and maintains
healthy communication with customers so that we can
supply products that meet their needs.
The Division’s activities related to the Group’s Flour Milling
Business includes technology research aimed at improving
the quality of wheat flour, as well as developing and
providing technical support for wheat flour and premix
products tailored to customer’s needs.
R&D activities related to our Vegetable Oil Business cover the
development of highly functional cooking oils, highly efficient
use of by-products from the cooking oil manufacturing
process, research into environmentally friendly technologies,
and the development of products, including tempura batter
mixes and pasta.
For our Cornstarch and Corn Sweeteners Business, the
Division develops saccharide products, such as dextrin and
oligosaccharides that have excellent food processing
properties and physiological functions. It also engages in the
development of new saccharides, as well as applications for
these saccharides.
The Division develops products for our Household Foods
Business to offer more delicious and convenient foods to eat
at home.
Creating new possibilities in the food domain
while always keeping mindful of customers’ needs
Research and Development Division
Food ingredient research using
cutting-edge technologies
Showa Sangyo handles grains such as wheat, soybean, canola
and corn. They are known to contain numerous healthy
nutrients and elements with superior functionality.
Our research and development activities seek to utilize these
beneficial nutrients to develop products that contribute to
healthy, rich, and varied meals. We aim to develop highvalue-added functional food ingredients through research
that focuses on discovering and utilizing naturally occurring
functional constituents that use enzymes and microbes. In
addition, we actively introduce the latest technologies
through collaborative efforts with universities and public
research institutes.
Product safety underpinned by
advanced analysis technologies
Showa Sangyo has introduced advanced analysis
technologies enabling highly accurate and swift analyses of
chemical substances, genes, and microbes that are essential
for providing a constant supply of safe high-quality products.
We also employ this analysis technology to develop new
products and make further improvements to product quality.
Wheat Science and Technology Laboratory
Oleoscience Laboratory
Research and
Development Center
The Animal Feed and Allied Products Laboratories, which
support the Group’s Animal Feed Business, recognize that
supplying safe, high-value-added animal feed and other
livestock-related products is a top priority. The Laboratories
also develop products to meet customers’ needs and
provides technical support to farmers.
Glycoscience Laboratory
Food Innovation Laboratory
Analytical Science Laboratory
Research and Development Center
R&D Planning and Patent Office
Bakery Products Group
Noodles and Pasta Group
Frying Batter Group
Food Development
Center
Sweeteners and New Materials Group
Food Development Center
Household Foods Group
Kobe Branch
Sensory Evaluation Group
Animal Feed and Allied
Products Laboratories
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Animal Feed and Allied Products Laboratories
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Production and
quality control
Thanks to our plants, which are equipped with integrated production functions covering
everything from raw materials to products, we can respond flexibly to customers’ needs.
The waterfront locations of our Kashima, Kobe, and Funabashi plants are ideal for
procuring raw materials.
For distribution purposes as well, their proximity to local markets ensures the timely
delivery of products.
Up-to-date facilities enabling integrated
production—from raw materials to finished
products—and a robust distribution system
based on ideally located facilities
Kashima Plant
The Kashima Plant has a pier where Panamax-class
(approximately 65,000 tons) grain carriers can berth. Located
just 80 km from Tokyo, this major plant is also ideally located
from a distribution perspective.
Location: Kamisu-shi, Ibaraki (Kashima Coastal Industrial Zone)
Site area: approximately 244,000 m2
Operations: Flour milling, Crushing, Refining vegetable oils,
Cornstarch and corn sweeteners
External certification: ISO22000 and ISO14001
Silo storage capacity: 207,720 tons
Kashima Plant,
Itako Prepared mixes Branch Plant
Quality Assurance Structure of the Showa Sangyo Group
Supplying safe, high-quality products
③
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“No shipping of questionable products”
at the shipping stage
Group companies
Principle
Secretariat (Companywide)
Food Development
Center
“No processing of questionable products”
at the manufacturing stage
②
Food safety and quality
management team (Companywide)
Product Safety Committee
Research and
Development Center
Principle
①
Executive responsible for
quality management
Funabashi Plant
“No questionable materials allowed”
at the raw materials procurement stage
Director in charge of food safety and quality
Kobe Plant
Principle
President
Kashima Plant
“The Three Principles for a Risk-Free Approach” are as follows:
Showa Sangyo
Head Office
TechnologyDivision
Showa Sangyo supplies customers with safe, high-quality
products by adhering to its “Three Principles for a Risk-Free
Approach” in all processes—from procurement of raw
materials to manufacturing and shipping.
We have established our own “Food Safety and Quality
Management System” to ensure compliance with these three
principles and address customers’ requests and feedback.
Centered on the “Hazard Analysis and Critical Control Point
(HACCP) system”, Showa Sangyo’s system is a quality
assurance framework that encompasses management
systems, such as “ISO 22000” and “ISO 9001”, and the
“American Institute of Baking (AIB) Food Safety System.” We
have identified structural and personnel roles needed for
operating this system. By actively addressing various issues
linked to improvements, this system will contribute to even
higher customer satisfaction.
Customers
Location: Itako-shi, Ibaraki
Site area: approximately 59,000 m2
Operations : Prepared mixes
External certification: ISO22000 and ISO14001
Head Office Technology Division: Production Technology Department, Quality Assurance
Department, Logistics Department Purchase Section
Kobe Plant
Funabashi Plant
Located on the eastern side of the Port of Kobe and equipped
with a Panamax-class berth, the Kobe Plant is the Group’s
manufacturing and distribution hub in western Japan.
The Funabashi Plant produces premixes and pasta primarily in
its flour milling facility. In addition to the secondary
processing of wheat flour, the plant also serves as a
distribution hub for the Tokyo metropolitan area.
Location: Kobe-shi, Hyogo
Site area: approximately 73,000 m2
Operations: Flour milling, Crushing, Refining vegetable oils,
Prepared mixes
External certification: ISO22000 and ISO14001
Silo storage capacity: 135,000 tons
Location: Funabashi-shi, Chiba
Site area: approximately 74,000 m2
Operations: Flour milling, Prepared mixes, Pasta
External certification: ISO22000 and ISO14001
Silo storage capacity: 22,600 tons
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History of Showa Sangyo
1980 s
2000 s
1980
At the time that Hideo Itoh, the founder of Showa Sangyo, was operating several fertilizer companies
and oil processing companies, he had the idea of creating one large agricultural product processing
business. In 1935, a year before he founded Showa Sangyo, he established a flour milling company
called Showa Flour Milling. In 1936, he established Showa Sangyo Co., Ltd. for the purpose of
manufacturing and selling fertilizers, wheat flour, and oils under the slogan “Agriculture for Japan.”
2000
•Full-scale entry into the gift market
•Released rich in Oleic acid pure
in order to reinforce the Company’s
products for the home
sunflower oil Olein Rich.
2003
•Established a joint venture company,
1981
•Completed a corn-wetmilling plant in
Dachan Showa Foods Tianjin Co., Ltd.
in China.
Kashima.
1983
1930 s
1960 s
1936
1984
•Released the embryo oil capsule for
•Released household tempura batter mixes SHOWA
TEMPURA BATTER MIX in Los Angeles.
Capital: ¥2.5 million, Managing Director
(Representative Director): Hideo Ito
Head Office, Ipponmatsu-jisaki prefecture-run
reclaimed land, Kasagami, Tagajo-mura, Miyagi-gun,
Miyagi
Actual operation: Tokyo Office (2F, Ajinomoto Building,
7, Takaracho 1-chome, Kyobashi-ku, Tokyo-shi)
•Established Shourei Co., Ltd.
tempura batter mixes Showa
Kinten and Showa Ginten.
1964
Funabashi.
Showa Tempurako
1965
1943
•U nder the government’s wartime program, “Kigyo Seibi Rei,”
in order to systematize and consolidate businesses, some of
our Company’s plants were shut down and some were sold.
1947
•Began production of dextrose at the Ageo Plant.
1949
•E stablished Nissei Kogyo Co., Ltd., which later became
Shosan Shoji Co., Ltd.
1950 s
•Completed construction of a
flour milling plant in Funabashi.
Neon
(“Wheat flour
for bread”)
1966
•Inaugurated the Research and
Development Center.
1967
•Completed crushing and
refining plant in Kobe.
Daizushirashimeyu
(“refined soybean oil”)
1950
•Moved the Head Office to 5, Kanda Kamakura-cho,
1970
1952
1973
Chiyoda-ku, Tokyo (current location).
•Established Takara Sangyo Co., Ltd., which later became
Shosan Kaihatsu Co., Ltd.
•Released crystalline dextrose for commercial use.
•Established Kyushu Sangyo Co., Ltd., which later became
Kyusyu Showa Sangyo Co., Ltd.
1958
•Released Hotcake Mix (“pancake mix”).
•Completed crushing and refining plant in Kashima.
series; parents and children enjoy
making snacks.
2008
•Entered into a capital and business
Advertising display at
the Yaesuguchi exit
of Tokyo Station
alliance with Shin Nihon Chemical
Co.,Ltd.
1990 s
2009
1990
•Completed a soy protein plant in Kashima.
1991
•Inaugurated the Food Development Center
•Integrated Showa GP Center Co., Ltd., Miyoshi Egg
Center Co., Ltd., Ogawa Tamago Co., Ltd. and established
Showa Keiran Co., Ltd.
•Completed a biomass boiler at the
Kashima Plant.
•Became a capital participant in
Okumoto Flour Milling Co., Ltd.
•Obtained ISO22000 certification at
our Kashima, Kobe and Funabashi
plants.
Cake no Youna
Hotcake Mix
1992
•Released Oniku wo Yawarakakusuru Karaageko
•Became a capital participant in Kida Flour Milling Co., Ltd.
1974
1956
Okamani Pon
specified health use.
•Completed the current Head Office building.
Olein Rich
•Released the Tezukuri Oyatsu Kobo
•Became a capital participant in Kashima Shiryo Co., Ltd.
•Isomalto-oligosaccharides approved as a food for
•Completed a flour milling plant in Kobe.
Yaesuguchi exit of Tokyo Station.
(“pancake mixes that are almost like
cakes”).
(“fried chicken batter mixes that softens meat”).
1970 s
•Installed an advertising display at the
•Established Swing Bakery Co., Ltd.
•Released Cake no Youna Hotcake Mix
1989
•Released commercial-use
employee training system.
2005
•Released commercial-use tempura
shopping center in Ageo-shi, Saitama.
1962
•Began production of pasta in
1940 s
the rice cooker called Okamani Pon.
•Completed the Shosan Plaza
batter mixes Showa Tempurako.
capital source—Nihon Kari Kogyo Co.,Ltd., Nihon Hiryo Co.,Ltd.
and Showa Flour Milling Co., Ltd. (capital: ¥16.2 million)
Showa Tempurako
Ohgon
1988
•Released Japan’s first tempura
•Merged three companies originally created from a single
•Opened “Showa Juku” as part of the
batter mixes Ohgon Tempurako.
1961
Hideo Ito
1938
mixes Showa Tempurako Ohgon.
1960
•Established Showa Sangyo Co., Ltd.
2004
•Released household tempura batter
1993
•Established Niigata Elite Food Co., Ltd., which later
became Showa Frozen Foods Co., Ltd.
•Completed a flour milling plant in Kashima.
•Became a capital participant in Naigai Flour Milling Co., Ltd.
2010 s
2011
•The Great East Japan Earthquake occurred. Our Kashima
and Funabashi plants and the Sendai Branch were
affected.
•Released the industry’s first Renji de Chinsuru Karaageko
(“fried chicken batter mixes for easy cooking using a
microwave”).
1994
•Completed a premix plant in Itako.
1976
•Completed a feed production
1995
plant in Kashima.
•Became a capital participant
in Shikishima Starch Co., Ltd.
•The Great Hanshin Awaji Earthquake occurred. Our Kobe
Plant was affected.
Renji de Chinsuru Karaageko
Old Head Office building
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crystalline dextrose
Showa Hotcake no
Moto Gold
Current Head Office building
Oligo Time
Kashima flour milling plant
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Showa Sangyo Co., Ltd.
Head Office Kamakuragashi Building
2-1, Uchikanda 2-chome, Chiyoda-ku,
Tokyo, 101-8521 Japan
Tel : +81-3-3257-2011
Fax : +81-3-3257-2180
http://www.showa-sangyo.co.jp/
Branch Offices Osaka, Nagoya, Sendai, Sapporo,
Fukuoka, Hiroshima, Kanto-Shinetsu
Field Offices Chiba, South Kyushu
Plants Kashima, Kobe, Funabashi
This publication uses vegetable oil ink applied through
a process of waterless printing.
A portion of the electricity consumed by the printer has
been supplied by Green Power, which emits no CO2.
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